The purpose of the NESTLE PROFESSIONAL Expo is to demonstrate how NESTLE solutions can be relevant to large/commercial ventures. The Tobago edition made that clear to us for some reason. Maybe because the facebook live stream made us ask more questions and explore the expo a little more this time around. Maybe. Anyway, some interesting solutions showed up.
Some familiar ones, like the regular NESCAFE Coffee machines you find in offices etc. But they also offer some high end versions that can grind real beans and mix both hot and cold drinks. Basically turning anybody into a Barista with the push of a button. A simple option a business can use to add specialty coffees to their menu without adding staff.
Then there were some simple suggestions from known products, that could offer extra benefits to customers.
Like this tasty idea.
Complete with recipe and nutritional facts.
One of the stand outs of the show was the line of MINOR’S sauces. They were presented as ready to use sauces, in flavors like Teriyaki,
General TSO’s, Caribbean Style, Red Curry,
and Bourbon Style. These are versatile solutions that can be used for marinating, as a dipping sauce or as the base for a unique sauce, marinade or whatever else creativity may trigger. It’s an option that offers value for money and efficiency.
The DOCELLO Dessert Solutions sounded promising also. The Chocolate Mousse option whips into 105 desserts in about 5 minutes, saving about 55 minutes of preparation time. And well, since time is money…
Of course it was more interactive than just the products on display. There was a table full of meats, cheeses, croissants and such, with the MINOR’S sauces as condiments.
And some platters with items made using the products. Like this dessert square made with DOCELLEO dessert solutions.
And Hawaiian General TSO’s Chicken Skewers.
Teriyaki Lamb Skewers. Real tender we might add. All good examples of the sauces working straight out the bottle.
The live demos drove the point home. Some promising young chefs showed the ingredients being used to make tasty dishes for the audience. Chef Kareem Charles, winner of the YOCUTA Iron Chef competition used NESTLE Full Cream Milk and DOCELLO Chocolate Mousse in his demo.
He made a Sweet Corn Fritter that tasted like the love child of a pholourie and a pancake.
His final presentation looked real nice…
Even after we sampled it. 
Chef Hanna-Marie Maloney took us for a walk on the beverage side with a Pawpaw Banana Shake using good ole NESTLE Sweetened Condenced Milk with fresh produce.
A simple blend to mix, pour,
then topped with whipped cream made with NESTLE milk.
Good lookin’.
Kinda like a reminder of the flavors we know from long time.
With some assistance from Chef Hanna-Marie, Chef Terchion Bruce treated us to a lot of smiles and a Coconut Crepe with Banana Tiramisu filling.
A nice use of the Full Cream Milk and DOCELLO dessert solutions.
A couple chops, some stirs and we were looking at an appetizing plate.
Teriyaki Shrimp on Shoe String Potatoes & Onions.
On the tack-back, Chef Hanna put a quick saute on some pork that was marinated and braised in MINOR’S Bourbon Sauce.
She brought the curtains down on the live presentations with some flavorful Bourbon Pulled Pork Croissants. Yuh know a dish good when people start to make apologies for their actions. Let’s just say by that measure, the dish was a success.
To sum it all up, we left the Magdalena Grand Beach Resort in Tobago pretty convinced that NESTLE Professional can offer some viable options to enhance a business that are definitely worth checking out. We were also very full, which is hardly ever a bad thing and a common side effect of a well planned and executed event. Thanks for having us Kim.
